Gingerbread Blondies with White Chocolate

  • Gingerbread Blondies with White Chocolate
  • Gingerbread Blondies with White Chocolate
Posted on December 21, 2013

If you’re still in need of a last minute treat for the Holidays, give these Gingerbread Blondies with White Chocolate a try. They have all the great taste of a gingerbread cookie, but without all the time consuming work of cutting out and decorating shapes.

I do really love elaborately decorated cookies…but only as long as someone else is doing the decorating. I have no stamina for that sort of thing anymore. After decorating about five cookies, I’m ready to throw in the towel and just start shoving unfrosted cookies in my mouth. I want to take the shortest route possible from baking to eating. And that route doesn’t get much shorter than with these blondies. Bake ’em off in one big pan. Then slice ’em up and drizzle on a little bit of white chocolate. You’ll be eating these festive looking treats in no time!



Recipe slightly adapted from Martha Stewart’s Cookies

Gingerbread Blondies with White Chocolate

Yield: Makes one 9 X 13 pan

Gingerbread Blondies with White Chocolate


  • For the Blondies
  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 1/4 cups (20 tablespoons) unsalted butter, softened at room temperature
  • 1 1/4 cups packed brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 tsp. vanilla extract
  • 1/3 cup molasses
  • 1 3/4 cups white chocolate, roughly chopped

  • For the White Chocolate Drizzle
  • 1/3 cup white chocolate, roughly chopped
  • 1 tsp. vegetable oil or coconut oil


  1. Pre-heat your oven to 350 degrees. Coat a 9 X 13-inch baking pan with non-stick spray. Then line the baking pan with parchment paper, leaving about an inch overhanging on the long ends. Spray the parchment paper with non-stick spray and set aside.
  2. In a medium bowl, combine the flour and the next five ingredients (through the cloves). Set aside. In the bowl of your mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. One at a time, add the eggs and the egg yolk, beating after each addition and scraping down the sides of the bowl with a spatula as needed. Add the vanilla extract and molasses and mix on medium speed until well combined. Slowly add the flour-spice mixture, about one third at a time, beating on low speed until combined. Stir in the white chocolate.
  3. Spread the batter evenly into your prepared pan. The batter will be very thick. Spraying your spatula with non-stick spray will make it easier to spread. Transfer the pan to your pre-heated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow the blondies to cool completely in their pan. Once completely cooled, use the overhanging parchment paper to lift the blondies from their pan. Transfer to a cutting board and slice into rectangles or squares.
  4. Make the white chocolate drizzle. Melt the white chocolate with the oil, either in your microwave or in a double boiler, stirring frequently until smooth. Once the chocolate is completely melted, drizzle it over the tops of the blondies. You can do this with a spoon or with a small pipping bag or zip-closure bag. Allow the chocolate to cool and harden, then transfer the blondies to an air-tight container. They can be stored at room temperature for 5-7 days.


1. Have you tried Martha Wrap yet? It’s pretty awesome. It’s foil on one side and parchment paper on the second side. So it holds a crease just like regular aluminum foil, making it really easy to line baking pans.

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